Ingredients
- 2 pounds boneless, skinless chicken breasts cut into bite-size chunks
- 1½ teaspoons kosher salt divided
- 2 teaspoons unsalted butter
- 1 small yellow onion finely chopped
- 4 large garlic cloves minced
- 4 teaspoons minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground chili powder
- ¾ teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
- 8 ounces tomato sauce no added salt variety, if possible
- 14 ounces light coconut milk
- ¾ cup frozen peas
- ⅔ cup plain nonfat Greek yogurt
- Cooked brown rice for serving
- Naan bread for serving, optional
- Fresh cilantro for garnish
Instructions
- Season the chicken pieces with 1 teaspoon of kosher salt and set aside.
- Set your Instant Pot to Sauté mode. Add the butter and, once melted, stir in the chopped onion, minced garlic, and ginger. Then add garam masala, ground chili powder, cumin, turmeric, and cayenne pepper. Sauté until the onion softens and the spices become fragrant, about 5 minutes.
- Add the chicken to the pot and stir to coat it with the spices and onion. Cook until the outsides start to brown, around 4 minutes. Mix in the tomato sauce and the remaining salt.
- Cover the Instant Pot and set it to high pressure. Cook for 8 minutes, then use the quick release method to vent the pressure immediately.
- Uncover the pot and stir in the coconut milk. Return to Sauté mode and simmer, stirring occasionally, until the sauce thickens slightly, about 10 to 15 minutes.
- Stir in frozen peas and let sit for 3 to 4 minutes off the heat. Gently mix in the Greek yogurt to smooth the sauce without curdling it. Serve warm over prepared brown rice or with naan bread and garnish with fresh cilantro.
